Can you remember studying the food pyramid in school? Probably yes. But do you also remember that the most important part of it, the type of food that we must consume most often and in larger quantities than anything else is exactly vegetables and fruits?
Vegetables – they contain so many vitamins and are a necessary part of the diet of any person who wants to stay healthy. Not to mention that they are extremely versatile! With one type of vegetable, one can make so many different dishes. This is exactly what we will be discussing today – tasty and simple recipes for cooking with vegetables.
We will share with you 3 amazing and simple recipes for vegetables and we hope that you will enjoy them as much as we do!
Here they are, our top 3 simple vegetable recipes:
For the sauce:
- ½ cup of olive oil
- 1 bell pepper
- 1 can of crushed tomatoes
- 1 onion
- 4 garlic cloves
- 2 tsp of smoked paprika
- 1 tbsp of thyme
- 1 tbsp of rosemary
- 1 tsp of lavender
- 1 tbsp of black pepper
- 2 tbsp of salt
- 1 tsp of sugar
- 2 tsp of balsamic vinegar
- 2 basil leaves
- ½ cup of heavy cream
For the Ratatouille:
- 5 tomatoes
- 4 yellow zucchini
- 4 eggplants
- 2 green squash
Step 1 – Prepare the sauce:
Heat a large pan on medium heat. Add the olive oil and coat the bottom of the pan. In the pan goes the diced bell pepper and the diced onion. Cook until the onion becomes translucent, but not brown. Now is the time to add the 4 minced garlic cloves, then the paprika, thyme, rosemary, lavender and finally the classic – salt and black pepper.
Toss for a minute or two, so herbs release their oils and then add the can of crushed tomatoes alongside with the sugar and balsamic vinegar. Let this simmer for several minutes. Add the heavy cream, stir well and remove from the heat.
Step 2 – Prepare the veggies:
Wash all vegetables and slice their tops and bottoms. The key to a good ratatouille is to slice them as thin as possible and to keep all slices evenly thick
On your cutting board create stacks of the vegetables. For example – a slice of eggplant, a slice of tomato, a slice of zucchini, a slice of squash and so on. These stacks will help you when we come to the assembly of the dish.
Step 3 – Assembling and baking:
Get a large casserole and pour ¾ of the sauce in it now one by one place the stacks vertically in the casserole. You should form at least two circles – an outer and an inner one. Pour the rest of the sauce on top
Bake for 1 hour at 375F or 190C and 10 minutes before it is ready, grate some parmesan on top if you want.
Peppers Filled With Rice, Mushrooms And Leek
- ⅓ cup of olive oil
- 8 bell peppers
- 150 g mushrooms
- 1 leek
- 1 cup of white rice
- 1 tbsp of salt
- 1 tbsp of pepper
- 1 tsp of thyme
Step 1 – Preparing the filling:
In a skillet pour ⅓ of a cup olive oil and add the sliced mushrooms and leek. Fry them on high heat and then add the rinsed white rice, 1 cup of water, the thyme, salt and pepper. Stir continuously until the rice gets cooked then remove from the heat and let it cool down.
Step 2 – Clean and stuff the peppers:
Wash the peppers and remove the stems and all of the seeds. Make sure to salt the peppers from the inside as well. Get the filling and add some cottage cheese to it if you would like.
Stuff the cleaned peppers with a teaspoon and dip the top in flour to seal the filling and preventing it from spilling while baking.
Transfer them in a casserole and pour some hot water in it, until the peppers are submerged halfway. Sprinkle some extra thyme and pepper on top.
Bake for 40-45 minutes at 356F or 180C. The oven should be preheated.
Check on them at around the 20th minute mark and if you see them getting brown on top, flip them over so they get baked evenly.
- 1 kg of zucchini
- 2 eggs
- 1 cup of oats
- 1 onion
- 200 g of cottage cheese
- 1 tsp of salt
- 1 tsp of pepper
- olive oil
Step 1 – Preparing the ingredients:
Wash the zucchini, then peel and grate them. Mix them with 1-2 tbsp of salt and let them drain in a sieve for 1 hour. Once the hour has passed, drain the zucchini from all the water with hands. It is very important to drain them from the excess liquid, otherwise they will be too watery and hard to handle.
Chop the onion and the dill. Add them and the cottage cheese in a bowl. Crack the two eggs in it, mix everything well and in case you think the mixture is too thin, you can add 2-3 tbsp of flour.
Step 2 – Forming and cooking the patties:
The patties can be either baked or fried. Both ways are delicious, but the baked one is healthier, so for example, if you are preparing them for your family or kids, we recommend it over the frying, also another pro is that it is less time consuming. While they are baking, you can do something else – like a delicious garlic and yoghurt sauce!
Step 3 – Combine the zucchini with the egg and cheese mixture:
If you choose the oven option: form the patties with the help of a tablespoon. 1 scoop should be enough for 1 pattie. Place them on a baking tray, covered with baking paper.
You can bake them in the preheated oven at 392F or 200C for 10-15 minutes.
If you prefer fried patties instead, make sure that you have pre-heated the oil to medium-high heat. Use a spoon to scoop some of the mixture and drop it in the hot oil. Cook on each side until golden brown.
You can use some paper towels to get the excess oil out.
We hope you liked these three easy and delicious recipes with vegetables. We should all learn how to incorporate more of them in our day-to-day life so we can stay healthy and enjoy a different meal every day!